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Page 13 · column 6 of 6 · from the scan, no model involved
to eat quickly due to cramped lunchroom facilities at the high school prompted Cafeteria Manager Coffey to comment on space problems. Coffey, who says her staff works hard to serve quality food quickly, believes more plate lunches will be sold once work on an addition is completed there. “The space (is a problem). There’s not much room for the kids to eat,” she offers.
What’s served, however, is prepared cautiously, sometimes painstakingly. Eflie Settle, cafeteria worker at the elementary for 13 years, slips individual slices of cheese into grilled ham, folds the ham omelet-style with perfection, places the treat in a bun and maintains conversation with the reporter. “We’re not serving fast food, even though this is an assembly line,” she says. “We work with the idea of keeping sandwiches ahead (of the line of students), but not too far ahead, to keep it fresh.
Adds Cafeteria Manager Coffey, who was a student at Rappahannock High in the mid-60’s: "The food (we serve today) is better. It’s better quantity and quality and there are better choices...The staff really works at it. We get along with each other. I love ail of them.”
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